An unmissable French pastry classic: a crispy shortcrust pastry filled with tender apples spiced with cinnamon and caramelized to perfection. This delightful dessert will enchant your palate with its subtle balance between sweetness and the natural acidity of the fruit.
⏱️90 min
📊Medium
👥8 servings
🍽️Dessert
vegetarianfamilyfestive
Ingredients
250 gflour
125 gcold butter
5 gfine salt
60 mlcold water
6 piècesGranny Smith apples
100 ggranulated sugar
2 cuillère à caféground cinnamon
1 cuillère à soupefresh lemon juice
1 pièceegg yolk
2 cuillère à soupeliquid honey
Instructions
1PREPARE THE SHORTCRUST PASTRY: Pour the flour and salt into a mixing bowl and make a well in the center. Cut the cold butter into small cubes and incorporate them into the flour by working them lightly with your fingertips until the mixture resembles coarse breadcrumbs. This step is crucial: the butter must remain cold to create optimal homemade pastry. Gradually pour in the cold water while mixing until a homogeneous ball of dough forms without overworking.
2REST THE DOUGH: Wrap the ball of dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes. This step allows the gluten to relax and the dough to cool thoroughly, which will guarantee a crispy texture after baking. Resting also makes rolling easier without the dough shrinking during cooking.
3PREPARE THE APPLES: Peel, core, and slice the Granny Smith apples into thin slices 3-4 mm thick. Immediately place them in a mixing bowl with the lemon juice to prevent them from oxidizing and browning. Sprinkle the sugar and cinnamon over the apples, then gently toss with a wooden spatula to coat well. Let rest for 10 minutes: the apples will release some of their natural juice, which will create a delicious sauce while cooking.
4FORM THE TART: Preheat the oven to 200°C (350°F). Roll out the dough between two sheets of parchment paper with a rolling pin until approximately 3 mm thick. Gently transfer it to a 28 cm diameter tart pan, pressing lightly to adhere it well to the sides and bottom. Prick the bottom of the dough with a fork to prevent it from puffing up. Remove the excess dough from the edges by cutting it with a knife or running it over the rim of the pan.
5ASSEMBLE THE TART: Arrange the apple slices in the pan in an overlapping and harmonious pattern, starting from the center to form a beautiful spiral or regular rows. This presentation is important as the tart should look beautiful when you slice it. Pour the cooking juices from the apples over the filling to moisten it well. Brush the edges of the dough with the egg yolk diluted in 1 tablespoon of water for perfect glazing and a brilliant golden color.
6BAKE THE TART: Bake for 45-50 minutes at 200°C until the pastry is well golden and crispy, and the apples begin to caramelize slightly at the edges. You will see a few drops of juice escape from the pan, which is a good sign of caramelization. Brush the warm liquid honey over the hot tart as it comes out of the oven for a glossy shine and delicate flavor. Let cool for 10 minutes before serving warm with a scoop of vanilla ice cream or a dollop of crème fraîche.